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Rib Eyes on the Barby.

 
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Tue Oct 10 06 7:12 am    Post subject: Rib Eyes on the Barby. Reply with quote

Heres you all a quick video. Something a little different, but GOOOOOOD.


http://video.google.com/videoplay?docid=3337962500516815054&q=www.BarbecueWeb.com&hl=en



Mike Lawry
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Gourmet-Gator
BBQ Super Pro


Joined: 24 Apr 2006
Posts: 1806
Location: Evans, Georgia

PostPosted: Wed Oct 11 06 7:05 am    Post subject: Reply with quote

That was cool but I disagree with poking those steaks, I use tongs anytime I grill reason being is I want to keep those juices in .
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skybob
BBQ Super Pro


Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS

PostPosted: Sat Oct 14 06 9:05 am    Post subject: Reply with quote

The cook could also stand to take a steel to his knife. Looks pretty dull. Other than that and the poking of the steaks, looks great!
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Lewis & Herschel
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Joined: 02 Jul 2006
Posts: 757
Location: Smyrna, TN

PostPosted: Mon Oct 16 06 12:40 am    Post subject: Reply with quote

I will add that lighter fluid is for sissies. It is sacriledge at a level greater than cooking on gas.

Buy a chimney doofus.
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Gourmet-Gator
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Joined: 24 Apr 2006
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Location: Evans, Georgia

PostPosted: Mon Jan 15 07 7:36 am    Post subject: Reply with quote

I too use tongs, I never poke my meat while cooking, a nice sharp nife would do wonders and I eat the fat...just ask my wife! Wink
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Wed Mar 07 07 7:33 am    Post subject: Reply with quote

Gourmet-Gator wrote:
I eat the fat...just ask my wife! Wink


I guess that statement could be taken a few different ways, and that's all I got to say about that!!

(new resident gutter-mind)
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Wed Mar 07 07 10:40 am    Post subject: Reply with quote

Laughing Laughing I would expect nothing less than that from A. Harry Nutzack!

I like to flip my steak once, and not keep flipping them. A good hot fire produces the carmelization that brings out the flavor. I cant see flipping, flipping, moving off the direct heat etc., but thats just me!

Steaks that thick are about 4-5 minutes to a side on a real hot grill for med. For proffesional hatched grill marks, the steaks can be moved 90' mid way thru each side.
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BBQMAN
"I Turned A Hobby Into A Business".
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mds2
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Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska

PostPosted: Wed Mar 07 07 11:06 pm    Post subject: Reply with quote

BBQMAN wrote:
Laughing Laughing I would expect nothing less than that from A. Harry Nutzack!

I like to flip my steak once, and not keep flipping them. A good hot fire produces the carmelization that brings out the flavor. I cant see flipping, flipping, moving off the direct heat etc., but thats just me!

Steaks that thick are about 4-5 minutes to a side on a real hot grill for med. For proffesional hatched grill marks, the steaks can be moved 90' mid way thru each side.


This is exactly how I cook my steaks. I get them about 1 1/2" to 2" thick. Cook for about for about 4 minutes a side, rotating 90 degrees once. They come out medium rare everytime.

You really need to know your grill though.
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Bedlam BBQ
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Joined: 31 Aug 2006
Posts: 1609
Location: Broken Arrow, OK

PostPosted: Thu Mar 08 07 12:47 am    Post subject: Reply with quote

I use a meat hook just like that one and it doesn't really leave a hole for juices to run out of. It creates such a tiny hole that it seems to seal back over when the meat hook is removed. I use it when I'm using the grill or the smoker when needing to move, flip or load meat. That little curly end makes it real handy.

I agree that his knife could stand to be sharpened a bit. I thought he was loose some fingers when he was trying to cut that onion.
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Stumper clone with Stoker
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